Savory Yogurt-Hummus Dip With Veggies USDA Recipe for Family Child Care Centers
Age Group: Ages 6-18
Serving Size: 6
A great way to serve some protein at snack time! Try serving this dip with a variety of vegetables or a whole grain bread or cracker.CACFP CREDITING INFORMATIONCrediting beans as a meat alternate:¾ cup vegetable1 oz eq meat alternateORCrediting beans as a vegetable:1 cup vegetableSource: Team Nutrition CACFP Easy Recipe ProjectTeamNutrition.USDA.gov
Ingredients
6 Serving
- 2½ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
- 1 tsp Garlic powder
- 2 tsp Lemon juice, fresh or bottled
- 2 tbsp Vegetable oil
- ¼ cups Water or liquid from garbanzo beans
- 1 tsp Cumin, ground
- ¼ tsp Black pepper, ground
- ¼ cup Greek yogurt, plain, non-fat
- 2¼ cups Broccoli, florets, fresh
- 2¼ cups Carrots, baby, fresh
Quantity
6 Serving
- 2½ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
- 1 tsp Garlic powder
- 2 tsp Lemon juice, fresh or bottled
- 2 tbsp Vegetable oil
- ¼ cups Water or liquid from garbanzo beans
- 1 tsp Cumin, ground
- ¼ tsp Black pepper, ground
- ¼ cup Greek yogurt, plain, non-fat
- 2¼ cups Broccoli, florets, fresh
- 2¼ cups Carrots, baby, fresh
Ingredients
6 Serving
- 2½ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
- 1 tsp Garlic powder
- 2 tsp Lemon juice, fresh or bottled
- 2 tbsp Vegetable oil
- ¼ cups Water or liquid from garbanzo beans
- 1 tsp Cumin, ground
- ¼ tsp Black pepper, ground
- ¼ cup Greek yogurt, plain, non-fat
- 2¼ cups Broccoli, florets, fresh
- 2¼ cups Carrots, baby, fresh
Quantity
6 Serving
- 2½ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
- 1 tsp Garlic powder
- 2 tsp Lemon juice, fresh or bottled
- 2 tbsp Vegetable oil
- ¼ cups Water or liquid from garbanzo beans
- 1 tsp Cumin, ground
- ¼ tsp Black pepper, ground
- ¼ cup Greek yogurt, plain, non-fat
- 2¼ cups Broccoli, florets, fresh
- 2¼ cups Carrots, baby, fresh
*See Marketing Guide
Ingredients
6 Serving
- 2½ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
- 1 tsp Garlic powder
- 2 tsp Lemon juice, fresh or bottled
- 2 tbsp Vegetable oil
- ¼ cups Water or liquid from garbanzo beans
- 1 tsp Cumin, ground
- ¼ tsp Black pepper, ground
- ¼ cup Greek yogurt, plain, non-fat
- 2¼ cups Broccoli, florets, fresh
- 2¼ cups Carrots, baby, fresh
Quantity
6 Serving
- 2½ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
- 1 tsp Garlic powder
- 2 tsp Lemon juice, fresh or bottled
- 2 tbsp Vegetable oil
- ¼ cups Water or liquid from garbanzo beans
- 1 tsp Cumin, ground
- ¼ tsp Black pepper, ground
- ¼ cup Greek yogurt, plain, non-fat
- 2¼ cups Broccoli, florets, fresh
- 2¼ cups Carrots, baby, fresh
*See Marketing Guide
Ingredients
6 Serving
- 2½ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
- 1 tsp Garlic powder
- 2 tsp Lemon juice, fresh or bottled
- 2 tbsp Vegetable oil
- ¼ cups Water or liquid from garbanzo beans
- 1 tsp Cumin, ground
- ¼ tsp Black pepper, ground
- ¼ cup Greek yogurt, plain, non-fat
- 2¼ cups Broccoli, florets, fresh
- 2¼ cups Carrots, baby, fresh
Quantity
6 Serving
- 2½ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
- 1 tsp Garlic powder
- 2 tsp Lemon juice, fresh or bottled
- 2 tbsp Vegetable oil
- ¼ cups Water or liquid from garbanzo beans
- 1 tsp Cumin, ground
- ¼ tsp Black pepper, ground
- ¼ cup Greek yogurt, plain, non-fat
- 2¼ cups Broccoli, florets, fresh
- 2¼ cups Carrots, baby, fresh
*See Marketing Guide
Ingredients
6 Serving
- 2½ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
- 1 tsp Garlic powder
- 2 tsp Lemon juice, fresh or bottled
- 2 tbsp Vegetable oil
- ¼ cups Water or liquid from garbanzo beans
- 1 tsp Cumin, ground
- ¼ tsp Black pepper, ground
- ¼ cup Greek yogurt, plain, non-fat
- 2¼ cups Broccoli, florets, fresh
- 2¼ cups Carrots, baby, fresh
Quantity
6 Serving
- 2½ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
- 1 tsp Garlic powder
- 2 tsp Lemon juice, fresh or bottled
- 2 tbsp Vegetable oil
- ¼ cups Water or liquid from garbanzo beans
- 1 tsp Cumin, ground
- ¼ tsp Black pepper, ground
- ¼ cup Greek yogurt, plain, non-fat
- 2¼ cups Broccoli, florets, fresh
- 2¼ cups Carrots, baby, fresh
*See Marketing Guide
Instructions
- Wash hands with soap and water for at least 20 seconds.
- In a blender or food processor, combine garbanzo beans, garlic powder, lemon juice, vegetable oil, water or bean liquid, cumin, black pepper, and yogurt. Blend until smooth. Add additional water or liquid if needed. Set aside. Keep cold at 40 °F or lower (see notes).
- In a medium bowl combine broccoli and carrots. Toss.
- Serve ¼ cup + 2 Tbsp savory yogurt-hummus dip and ¾ cup veggies. Serve immediately, or keep cold at 40 °F or lower.
Nutrition INFORMATION
Savory Yogurt-Hummus Dip With Veggies USDA Recipe for Family Child Care Centers
Amount Per Serving
0 ¼ cup + 2 Tbsp savory yogurt-hummus dip and ¾ cup veggies
Calories
160
Total Fat
6
g
9
%
Saturated Fat
0
g
0
%
Cholesterol
1
mg
0
%
Sodium
137
mg
6
%
Total Carbohydrate
23
g
8
%
Dietary Fiber
6
g
25
%
Total Sugars
3
g
3
%
Protein
6
g
12
%
Calcium
71
mg
7
%
Iron
2
mg
11
%
N/A=data not available
*Marketing Guide
The CHEF TIPS: Contains milk (yogurt). Cooked dry beans can be substituted for canned beans (~1 cup dry beans yields 2½ cups cooked). Yogurt must not contain more than 23 grams of total sugars per 6 ounces. If preparing in advance, store hummus in an airtight container at 40 °F or lower until ready to serve.
Yield / Volume